Homemade Ice Cream — Amy’s Family Recipe
OK, it’s HOT! Temperatures are at 100-plus degrees and everybody is “on edge,” so to speak, and it’s just the beginning of summer. To beat the heat we head out to the lake, swim in the pool, go to a water park, shop in an air-conditioned mall or — my favorite — make homemade ice cream! The fondest memories of my childhood are making homemade ice cream. I still get thrilled just at the thought. (I think the older I get, the more sentimental I get). Who cares, homemade ice cream is the best.
I grew up with two brothers and a sister, and we all got a turn sitting on the hand-cranked ice cream maker. These days it’s much simpler to make homemade ice cream because their electric, no sitting on the maker is necessary and you don’t have to worry about cranking it by hand (which I’m sure was a pain for my Dad, but he never complained) and pouring the rock salt into maker at the right times. But does the cream taste as good? I’m not sure.
I thought that I would share with you one of our favorite homemade recipes. This is my mother’s favorite ice cream — strawberry. I hope you enjoy it and I hope you can make great memories with your family, too.
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tablespoons sugar
1 1/2 cups whole milk
1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries
2 tablespoons lemon juice
1/4 teaspoon salt
Making the cream
Whisk the first 4 ingredients in a large bowl until blended. Cover and chill 30 minutes. Blend strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze for as long as the instructions of your maker state.
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
Scoop up the cream, add fresh strawberries on top and enjoy!